From Noma to Newington Green: Restaurant Perilla opens on 8 November

Ben Marks and Matt Emmerson are to open Perilla in Newington Green on 8th November. Following two acclaimed residencies at Palm 2 in Clapton and Platform 1 in Dulwich last year, Perilla will combine refined, thoughtful cooking with relaxed, unpretentious surroundings.

Drawing on his experiences working at Claridge’s, The Square and Noma, chef Marks has devised a menu of seasonal dishes that reveals his modern interpretation of classic European ingredients. Perilla will offer an à la carte menu as well as a five-course set menu (£38) which showcases the kitchen’s signature dishes. The menu will include dishes such as Seaweed Bread Brushed with Roasted Lamb Fat; Roast Kale with Cod Roe; Fried Duck Egg with Chopped Mussels and Parsley; Cuttlefish Bolognese; and for dessert there will be Preserved Plum Custard and Pears Poached in Wine and Citrus. A varied drinks flight which includes cocktails and beers as well as wines, will also be available with the set menu.

Emmerson will ensure smooth front of house operations, having previously worked at both Polpo and Polpetto restaurants. He will also oversee the bar offering which will include a concise and approachable wine list from Europe’s classic regions. On the cocktail list there will be a focus on gin from small batch distilleries as well as Perilla’s own infusions which will be visible in jars behind the bar.

“We are incredibly excited to be opening Perilla. We want to bring our twist on fine dining out of expensive, traditional restaurants and make it accessible, affordable, and informal,” says Emmerson. “Having grown up in the area I feel extremely privileged to be able to open Perilla in Newington Green,” adds chef Marks.

Situated on the corner of Newington Green and Green Lanes, Perilla has been designed by Red Deer Architects to create a relaxed space. Large windows that wrap around the corner site will flood the space with light, while the use of handcrafted raw materials will create a clean, modern feel within. Walls will be exposed plaster render and floors will be adorned with original yellow black terrazzo tiles uncovered during the build. Much of the furniture and light fittings will be vintage pieces, while tables will be crafted from up-cycled wooden barn doors.

Perilla’s launch follows and is being backed by a team that includes chef Philip Howard, of Elystan Street and previously of The Square; Martyn Nail, executive chef of Claridge’s; and Thomas Kochs, managing director of Café Royal, previously general manager at Claridge’s.